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Red Pepper and Corn Relish

"Super yummy appreciate and a amazing way to expend that golden summertime corn. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 large purple bell pepper
1/four cup cider vinegar
three tablespoons real maple syrup
2 1/2 teaspoons warm pepper sauce
2 teaspoons ground turmeric
1 teaspoon salt
1/three cup vegetable oil
three (10 ounce) applications frozen corn kernels, thawed and drained
half of cup chopped green onions

Instructions :

Prep :	Cook : 80M	Ready in :

Roast the purple pepper over a gas flame or underneath the broiler till blackened on all facets. Remove from warmth and seal in a paper bag and permit stand for 10 mins. Peel, seed and chop.
In a big bowl integrate the vinegar, maple syrup, hot pepper sauce, floor tumeric and salt. Gradually whisk in the oil. Add the chopped purple pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate in a single day, stirring occasionally. Can be made up to three days ahead of time. Let have fun with stand at room temperature for half-hour earlier than serving.

Notes :

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